Combine fresh blackberries and blackcaps in these cute little mini muffins…they are just the right size for a morning treat along with a banana or strawberries. Or alongside your breakfast cereal. Or enjoy them with a cup of coffee or a glass of cold milk.
They’re easy and quick to mix up. Soften your butter, and beat with the sugar and then the egg, vanilla extract, baking powder and salt. Mix in and alternate the flour with the heavy cream mixture. Stir fresh blueberries and blackcaps. Swirl in the blueberry jam.
Scoop the batter into your lightly buttered muffin tin and bake. Top with raw sugar and bake. These muffins are that easy. They are easy enough for the kids to help and it’s a fun recipe.
This recipe makes 24 mini muffins.
Prepare your mini muffin tin:
I use a non-stick mini muffin pan. Plus, I still lightly brush soft (not melted) butter in 24 of the mini muffin cavities…the bottoms and sides.
Preheat your oven to 350F degrees a few minutes before you’re ready to bake.
Gather up your Ingredients:
4 T Butter, soft
½ C Sugar
1 Egg
1 t Vanilla extract
1 C Flour
1 t Baking powder
¼ t Salt
¼ C Heavy cream
1 t Water
1 C Blueberries and Blackcaps, fresh
1 T Blueberry jam
¼ C Raw sugar for garnish
Strawberries for garnish
Mix and bake:
-First in an electric mixer bowl, beat the soft butter and sugar until smooth.
-Beat in the egg with the vanilla extract, baking powder and salt. Set aside.
-In a small bowl, mix the heavy cream and water.
-Alternately mix in half of the flour with the cream/water mixture. Stir to combine well. Do not overmix.
-Gently stir in the blueberries and blackcaps.
-Gently swirl in the blueberry jam with a kitchen knife just a little so there are visible swirls of purple.
-Scoop muffin batter into each of the mini muffin cavities, filling them ½ to ¾ full.
-Sprinkle raw sugar on top of each one.
-Bake at 350F degrees for 15-20 minutes.
-I check them at the 12-minute mark and rotate my muffin pan 180 degrees since my oven bakes unevenly.
-They are done when they spring back if you lightly press a couple muffins in the middle. If an indentation from your finger remains, they need a little more time to bake. Or stick a clean toothpick in the middle of a couple muffins. If when you pull the toothpick out, it is clean of any batter, they are done.
-Remove for the oven and allow to cool in the pan for 5 minutes.
-Then, loosen them with a non-sharp plastic utensil by running it around each muffin. I have an orange-colored plastic orange peeler that I use…the soft pointed end. Soft plastic guarantees no scratching in the non-stick surface.
Garnish them:
A little bit of vanilla or almond flavored icing drizzled over the muffins is pretty yummy. Just stir together about a cup of powdered sugar with a teaspoon of soft butter. Add a couple drops of almond extract and enough milk to get the consistency you like. I use a fork to stir and eliminate any lumps from the powdered sugar.
Storage:
I store our muffins in a loosely covered container for up to 4 days at room temperature. They never last longer than that in our house.
I have also frozen them, already baked, in the freezer in an airtight container for up to a month.
Serve them up:
-Serve your cute little muffins with a dollop of jam and fresh fruit like more blueberries and strawberries.
-Try them with a little dap of soft butter.
-Break them up and top with a spoonful of fresh homemade whipped cream.
-MMMM…MMmm…mmmm. They are delish!
However you serve up your cute little mini muffins, and whoever you enjoy them with, be sure to “Bake your own Memories!”
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